Homemade freezer canister ice cream is one of the great summer rituals of American family life — the hand-crank or electric canister packed with ice and salt, the long wait, and then the reward of something cold and creamy that no store-bought carton can match. Mary April’s pineapple version is a classic old-fashioned recipe: crushed pineapple, sweetened condensed milk, evaporated milk, sugar, and vanilla, all stirred together and poured into the canister. The condensed milk gives it a rich, sweet body; the evaporated milk keeps it creamy; and the pineapple adds a bright, tropical note that tastes like summer. Ready in about half an hour.
Ingredients
1 (20 oz.) can crushed pineapple
1 can sweetened condensed milk
1 can evaporated milk
1½ c sugar
2 Tbsp vanilla
½ gallon whole milk
Instructions
Mix together the crushed pineapple, sweetened condensed milk, evaporated milk, sugar, and vanilla until the sugar is dissolved.
Pour the mixture into the freezer canister.
Add enough whole milk to fill the canister to the fill line (approximately ½ gallon).
Freeze according to your ice cream maker’s directions — approximately 30 minutes.
Serve immediately for soft-serve consistency, or pack and freeze for 1–2 hours for a firmer texture.
Canister ice cream tip: Make sure the canister is very cold before starting, and don’t overfill — the mixture expands as it freezes. Pack with ice and rock salt around the canister as directed by your maker.
Also try:Strawberry Ice Cream — another freezer canister recipe from the family.
